In a previous communication1 we mentioned the preparation of dry powdered paracasein and showed that it was completely digested when fed as a constituent of infant food. It seems desirable to give the details of the method used in preparing this substance, together with additional experiments involving its use. I. METHOD OF PREPARING DRY POWDERED PARACASEIN Fat-free milk is curdled by the addition of rennin and when the curd has become so firm that it will make a clean break when the finger is

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... hrust diagonally into it and then lifted up, divide it into small pieces, remove the whey and wash several times with water. If the curd is obtained from a dairy, or for any reason becomes matted together, it must be broken up and then passed through a meat chopper. The finely divided curd is now placed in a large vessel such as a cheese vat or a clean wash tub, and to it is added five volumes of water for every volume of milk used to produce the curd. The curd is now dissolved by adding about 10 c.c. of concentrated ammonia water for each quart of milk used. As the curd goes into solution rather slowly, more or less continuous agitation will be necessary. After complete solution the paracasein is precipitated in the following manner: Take 2.5 c.c. of glacial acetic acid for every quart of milk used and dilute it with 25 volumes of water. Add this diluted acid to the solution of paracasein, a few cubic centimeters at a time,